There are mornings when the house wakes up slowly curtains swaying, the hum of the kettle, sunlight catching dust in the air. On those kinds of days, I want something hearty but not heavy, something nourishing yet simple. This Steak And Potato Hash came to life during one such morning, after a particularly restless night filled with half-written grocery lists and wandering thoughts.
My grandson had stayed over. He’d padded into the kitchen just as I was scrubbing a couple of Yukon Golds, still rubbing the sleep from his eyes. “Smells like something good,” he mumbled, plopping down at the table. That’s all the encouragement I needed.
I had a leftover piece of sirloin from the night before cooked just medium rare and a fridge full of humble vegetables. No eggs, no toast, just a craving for something golden and warm to share. As I diced the potatoes and tossed them into the skillet, they began to sizzle and soften, turning crisp around the edges. I sliced the steak thinly, letting it kiss the heat just enough to warm through without losing tenderness.
The whole kitchen smelled like comfort garlicky, buttery, and a little bit smoky. We sat down with our steaming plates and no rush. He asked me if we could make it again the next time he stayed over. That was all I needed to hear.
Short Description
A wholesome, one-pan breakfast featuring golden Yukon potatoes and tender steak, perfect for a light yet satisfying start to your day.
Key Ingredients
- 1½ lbs Yukon Gold potatoes, diced
- 1½ lbs steak (New York strip, ribeye, or sirloin), cooked and sliced thin
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- Salt and black pepper, to taste
- Optional: smoked paprika, fresh parsley, chili flakes
Tools Needed
- Large skillet (preferably cast iron)
- Cutting board and sharp knife
- Wooden spoon or spatula
- Mixing bowl
- Paper towels
Cooking Instructions
Step 1: Prep the Steak
If using cooked steak from a previous meal, slice it thinly and set aside. If cooking steak fresh, season both sides with salt and pepper and sear in a hot skillet with a bit of oil until medium rare (about 3–4 minutes per side depending on thickness). Let rest before slicing.
Step 2: Cook the Potatoes
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes in a single layer. Let them sit undisturbed for 4–5 minutes to develop a golden crust, then stir occasionally. Cook for about 15–18 minutes total, until fork-tender and crispy on the edges.
Step 3: Add Aromatics
Push the potatoes to one side of the skillet and add the remaining oil to the empty space. Sauté the diced onion and garlic until translucent and fragrant, about 2–3 minutes. Stir everything together to combine.
Step 4: Finish with Steak
Gently fold in the sliced steak. Cook for 2–3 more minutes, just until the meat is warmed through. Adjust seasoning with more salt, pepper, or a pinch of paprika.
Step 5: Serve Hot
Plate the hash while it’s still sizzling. Garnish with fresh parsley or chili flakes if desired. Serve immediately and enjoy the crisp bite of potato with the rich, savory steak.
Why You’ll Love This Recipe
– A great way to use up leftover steak
– One-pan simplicity makes cleanup easy
– Light but satisfying, perfect for slower mornings
– Customizable with seasonal veggies or herbs
– Comforting flavors without feeling heavy
– High in protein and filling enough for brunch
Mistakes to Avoid & Solutions
Cutting potatoes too large: Stick to a ½-inch dice so they cook evenly and crisp properly.
Solution: Uniform cuts help avoid raw centers.
Overcrowding the skillet: Too many potatoes at once will steam instead of brown.
Solution: Use a wide skillet or cook in batches if necessary.
Undercooked or tough steak: Using steak that hasn’t rested or is sliced too thick can ruin the texture.
Solution: Let steak rest before slicing thinly across the grain.
Using raw steak last-minute: Raw steak takes longer to cook and may overcook the potatoes.
Solution: Cook the steak separately beforehand.
Skipping seasoning: Potatoes need more seasoning than you think.
Solution: Salt in stages while cooking, not just at the end.
Serving and Pairing Suggestions
– Serve as a main with a dollop of Greek yogurt or sour cream
– Top with a poached or fried egg for extra protein
– Add sliced avocado for creamy contrast
– Pair with a fresh arugula salad and lemon vinaigrette
– Drink pairings: black coffee, cold-pressed juice, or herbal tea
– Perfect for brunch buffets, weekend breakfast tables, or solo mornings with a book
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Not recommended, as potatoes can become mealy.
Reheat (skillet): Add a splash of oil to a hot pan and stir-fry for 3–4 minutes.
Reheat (oven): Spread on a baking sheet and warm at 375°F (190°C) for 10–12 minutes.
Avoid microwaving: if you want to maintain the crisp texture.
FAQs
1. Can I use other types of potatoes?
Yes, russets or red potatoes work well too just make sure to adjust cooking time depending on size and starch content.
2. What kind of steak is best?
Sirloin, New York strip, or ribeye all work. The key is tender cuts that don’t require long cooking times.
3. Can I make it vegetarian?
Absolutely. Swap steak for sautéed mushrooms or tofu and season with tamari or smoked paprika for depth.
4. Is this recipe good for meal prep?
Yes, prepare everything in advance and reheat in a skillet for a few minutes before serving.
5. What herbs or toppings can I add?
Fresh parsley, thyme, scallions, or even shredded cheese for a richer version. A fried egg on top also works beautifully.
Tips & Tricks
– Parboil the potatoes ahead of time to reduce skillet cooking time
– Use ghee or clarified butter for extra flavor and crispiness
– Add bell peppers or spinach for more color and nutrition
– Try a splash of Worcestershire or soy sauce to deepen umami notes
– Deglaze the pan with a tablespoon of broth or vinegar to lift flavor from the bottom
– Let the hash sit undisturbed for a few minutes to form golden crusts before stirring
Recipe Variations
1. Sweet Potato Hash
Swap Yukon Golds with diced sweet potatoes. Use the same method, but extend cook time by a few minutes. The sweetness pairs wonderfully with smoky steak.
2. Spicy Tex-Mex Hash
Add diced jalapeños, chili powder, and cumin to the onion mix. Top with avocado and cilantro.
3. Mushroom & Thyme Steak Hash
Add sautéed mushrooms and fresh thyme for an earthier twist. A sprinkle of parmesan on top adds richness.
4. Steak & Brussels Sprouts Hash
Shred raw Brussels sprouts and sauté with the onions. They add texture and a bit of bite that balances the richness of steak.
5. Asian-Inspired Hash
Use sesame oil and add garlic, ginger, and a dash of soy sauce. Top with a soft-boiled egg and green onions.
Final Thoughts
Mornings don’t always need to begin with eggs and toast. A gently seasoned hash made with crisp potatoes and tender steak is enough to ground the day and nourish the body. Satisfaction in making something hearty that still feels clean and light.
The textures speak for themselves, from the golden crust on the potatoes to the soft slices of meat nestled in between. I come back to this hash, when breakfast feels more like a moment than a meal. It may not be flashy or elaborate, what I hoped for on a quiet morning with someone I love at the table.
Savory Steak And Potato Breakfast Hash
Print ThisIngredients
- 1½ lbs Yukon Gold potatoes, diced
- 1½ lbs steak (New York strip, ribeye, or sirloin), cooked and sliced thin
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- Salt and black pepper, to taste
- Optional: smoked paprika, fresh parsley, chili flakes
Instructions
Step 1: Slice cooked steak thinly, or if using raw, season and sear for 3–4 minutes per side until medium rare. Let rest, then slice.
Step 2: Sauté diced potatoes in oil over medium heat for 15–18 minutes until tender with crispy golden edges.
Step 3: Push potatoes to one side, sauté onion and garlic on the other side until fragrant, then mix everything together.
Step 4: Fold in sliced steak and cook for 2–3 minutes until warmed through. Adjust seasoning as needed.
Step 5: Serve hot, garnished with parsley or chili flakes if desired. Enjoy the crispy potatoes and savory steak while warm.
